Eric Worth
Chef Eric Worth
Eric has had a strong passion for cooking since he was 15 years old. His dad was an executive chef at a hotel where Eric was able to learn to create new recipes; he enjoyed the pressure of working in a kitchen. He took specialized culinary classes in Red Wing, Minnesota, mainly studying French cooking. Then he worked at St. James Hotel for five years, creating menus and recipes. He was trained in Japanese-style cooking where he learned everything from sushi to Japanese salads. In La Crosse, he was an intern for an executive sous chef position for six months and later advanced and worked two years serving 300-1,800 people at one time. After that he worked at the Country Club in Austin, Minnesota, for seven years working as a chef in two kitchens. He has worked at other restaurants. such as Sandy Point and Oaks Summit, throughout his career as well. Steve Swancutt, an old co-worker and our current Hy-Vee Kitchen Manager, told Eric about the job opening as an assistant manager here at Hy-Vee. Eric now enjoys in-house caterings, demos and teaching customers helpful tips on cooking. His recipes have been featured in Taste of Home and Better Homes & Gardens magazines. He is trained in butter sculptures, ice carving, vegetable art and all aspects of Garde Mange. He has belonged to the American Culinary Federation for 10 years. Outside of work, Eric enjoys to spend time teaching his daughter French cooking as well as doing some fishing.
